Mrs. Gobble-Good’s Golden Brown Pie

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Serves 4 to 6. Preheat oven to 350 degrees.

• Uncooked pie crust for placing on top of pie
• 2/3 cup lentils
• 8 cups water
• 2 to 3 sliced carrots
• 2 sliced celery stalks
• 1 medium diced onion
• 2 packets vegetarian bouillon
• 3 to 4 peeled & diced potatoes
• 1/2 teaspoon sage
• 1 1/2 teaspoon salt
• 1/4 teaspoon parsley
• 3 tablespoons margarine
• 3 tablespoons flour

Instructions

Cook lentils and 2 cups of water on low heat till tender. Put prepared vegetables in a large saucepan with 6 cups of water plus bouillon. Bring to a boil and cook for 10 minutes. Add prepared potatoes to cooking vegetables. Cool all vegetables for 20 minutes while seasoning the lentils with sage, salt, and parsley.

Prepare a thickening by melting margarine in a frying pan, adding flour, then 1 cup of water from cooking vegetables. Drain vegetables and put in an oven-proof bowl. Add lentils and thickening. Stir. If mixture is too thick, add more water from the cooking process. Place pie crust on top and bake till brown (about 1 hour).

This delicious recipe is from Instead of Chicken, Instead of Turkey. $14.95 includes shipping. Order by credit card at www.upc-online.org/merchandise/. Or send check or money order to United Poultry Concerns, PO Box 150, Machipongo, VA 23405.